Japanese Chicken With Egg On Rice Recipe

Name: Japanese Chicken With Egg On Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 120 g shiitake mushrooms, stems removed, sliced; 1 cup secondary dashi (available at most Asian grocery stores,see recipe below if you can't get instant); 3 tablespoons mirin (if using non alcoholic, this tends to be quite sweet only use 2 tablespoons); 2 teaspoons sugar; 50 ml Japanese soy sauce; 800 g chicken breasts, sliced thinly; 1 leek, sliced; 6 large eggs or 8 medium eggs, lightly beaten; 1 1/2 cups koshihikari rice (if you can't get koshihikari rice, white medium-grain can be used instead); 2 tablespoons chopped chives

Servings: persons

olive oil
120 g shiitake mushrooms, stems removed, sliced
1 cup secondary dashi (available at most Asian grocery stores,see recipe below if you can't get instant)
3 tablespoons mirin (if using non alcoholic, this tends to be quite sweet only use 2 tablespoons)
2 teaspoons sugar
50 ml Japanese soy sauce
800 g chicken breasts, sliced thinly
1 leek, sliced
6 large eggs or 8 medium eggs, lightly beaten
1 1/2 cups koshihikari rice (if you can't get koshihikari rice, white medium-grain can be used instead)
2 tablespoons chopped chives

1
Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
2
Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
3
Add dashi, sauce, mirin, sugar and bring to boil, return chicken to pan, reduce heat to medium low, simmer about 15 minutes until chicken is cooked through.
4
Boil rice while chicken is simmering, drain rice.
5
Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
6
To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
7
Here is a recipe for primary dashi I posted on another recipe, to turn this into secondary dashi, Add the 41/4 cups of water all at once, add kelp and bonito flakes, along with 10g extra bonito flakes and boil for about 20-25 minutes to allow flavour to really come through, strain as per primary dashi once it has been boiled. Secondary dashi is just a heavier version of this stock.
8
The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
9
15g dried kelp (konbu).
10
4 1/4 cups cold water
11
15g large smoked dried bonito flakes (katsuobushi).
12
Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place in saucepan with water, bonito flakes and the extra flakes boil about 20-25 minutes.
13
Strain dashi through a muslin-lined sieve into another pan.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: olive oil, 120 g shiitake mushrooms, stems removed, sliced, 1 cup secondary dashi (available at most Asian grocery stores,see recipe below if you can't get instant), 3 tablespoons mirin (if using non alcoholic, this tends to be quite sweet only use 2 tablespoons), and more.

Yes, Japanese Chicken With Egg On Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Chicken With Egg On Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions